Jeera Rice | Cumin Rice Recipe
Jeera Rice is a popular Indian rice made in Desi Ghee and tempered with Cumin or jeera. The earthy flavor of Jeera, the aromatic bayleaf and pepper make this recipe of rice special and my daughter looks forward to having this rice at any time of the day!This cumin rice recipe makes rice that are perfect in every sense- Separated, not soggy or overcooked, flavorful, made in pressure cooker, goes well with Curd, Lentil or any curry dish.
Ingredients
- 2.5 cups rice I have used Basmati Rice
- 2 tablespoon Desi ghee
- ½ teaspoon Heeng (Asaefotida)
- 2 teaspoon Jeera (Cumin)
- salt as per taste
- 1 medium bayleaf (Tejpatta)
- 5 cups water
- 3 small black pepper whole
- 1 small clove (Laung)
Instructions
- Take the raw basmati rice in a large bowl. If they are old, they taste quite better. So, you may manually check for any insects.
- Rinse them several times through running water. Soak them for around 15-20 min.
- You will see that rice has swollen up.
- Take a pressure cooker. Add desi ghee to it. Add the spices ; Jeera, heeng, black pepper, clove, bayleaf to it.
- Once they splutter, add soaked rice. Make sure to remove the water in which rice were soaked.
- Add Water to the rice and mix well. Give two whistles on full and simmer for max of 2 min. If rice are not soaked and you wish to make them immediately, then add 2.5 times water as of the rice quantity. And put on simmer for 5 min.
- Once cooker cools off, remove the lid. The rice has almost doubled up and they came out really well.
- The jeera rice is ready. Serve it with your choice of dal, curry or curd.
Notes
Recipe Notes-
- Soaking the rice is an important step and I would suggest not skipping it. It helps create fluffy rice and cooking time is naturally reduced as well.
- When adding jeera and other spices to hot ghee, make sure to simmer the flame and let jeera splutter gradually, or else it will get burnt quickly and you may not like the flavor of black jeera.
- Once it splutters, add rice immediately.
- Remember to discard the water in which rice is soaked as it may have dust and starch. Always use fresh water to cook rice.
- I always prefer to cook rice on simmer for a few minutes in a pressure cooker. Never release the pressure early. Let it cool on itself.
| Nutrition Facts | |
|---|---|
| Serving size: 1 people | |
| Servings: 6 | |
| Amount per serving | |
| Calories | 255 |
| % Daily Value* | |
| Total Fat 3.7g | 5% |
| Saturated Fat 2.1g | 11% |
| Cholesterol 5mg | 2% |
| Sodium 3mg | 0% |
| Total Carbohydrate 49.3g | 18% |
| Dietary Fiber 0.8g | 3% |
| Total Sugars 0.1g | |
| Protein 4.4g | |
| Vitamin D 0mcg | 0% |
| Calcium 17mg | 1% |
| Iron 0mg | 3% |
| Potassium 71mg | 2% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |